ПРИМЕНЕНИЕ КОМПЛЕКСОУТВОРЮВАЧИВ ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ МЕМБРАННЫХ ПРОЦЕССОВ ОЧИСТКИ СТОКОВЫХ ВОД


Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXII, Issue 4 – 2022 

 

 

 

 CONTENTS:   

1.  Some rheological and organoleptic properties of the biscuit dough with cacao 

and carob flour 
Sergiy BORUK, Igor WINKLER, Olga ROMANOVSKA, Inna PILYUGINA 

 
 

228 - 237 

2.  Bacteriological assessment of fried-ready-to eat (rte) vended foods sold in Osogbo, 

Osun State, Nigeria 

Temilade OZABOR, Odunola OLUWAJIDE, Julius ONI, Comfort OWOLABI, Afusat AJANI, 

Saidat JAYEOLA, Femi AYOADE, Janet OLAITAN 

 

238 - 247 

3.  Effect of heat processing on vitamin composition of selected staple green leafy vegeta-

bles in Nigeria 

Sunday Adegoke ADENIYI, Peter Agbomire AGBUGUI, Saheed Olanrewaju Abiodun SO-

LOLA, Jacob Sunday OYEKU 

 

248 - 254 

4.  Utilization of maize germ cake as a nutritional and functional ingredient in processed 

cheese  

Mahmoud Ibrahim EL-SAYED, Essam Kamel OTHMAN, Nahed A.A. ELWAHSH 

255 - 267 

5.  Multi-elemental analysis and potential human health risk assessment of selected 

canned foods sold in Nigeria 

Odangowei Inetiminebi OGIDI, Akpofiniere Monica TAWARIOWEI 

 

268 - 276  

6.  Author instructions i - v 

7.  Subscription information 

 

vi